Chilled Cream of Cucumber Soup

This refreshing soup, which is based on a recipe I found years ago in a Julia Child cookbook, is thickened with — believe it or not — farina. It’s absolutely delicious on a hot day paired with a BLT for a nice light meal.

Ingredients:

·      1 Tbsp. butter

·      ¼ c. shallots, chopped

·      1 lb. of seedless cucumber, peeled and cut into ½” chunks

·      4 c. chicken broth

·      1 tsp. white wine vinegar

·      ½ tsp. dried dill

·      3 Tbsp. quick-cooking farina (e.g., Cream of Wheat)

·      1 tsp. salt

·      freshly ground pepper

·      1 c. light sour cream

·      1 Tbsp. dried dill

Preparation:

Melt the butter in a heavy saucepan and cook the shallots over medium heat for one minute, then add the cucumber, chicken broth, vinegar and ½ tsp. of dill. Bring this to a boil, and then stir in the farina. Simmer uncovered for 20 minutes. Puree with a stick blender until it’s completely smooth. Add the salt and season with freshly ground pepper. Allow the soup to cool, then whisk in the sour cream and remaining dill. Top, if desired, with thin slices of cucumber and a sprig of fresh dill.

Mushroom Barley Soup

This delicious vegetarian soup is so hearty and also easy to prepare. Best of all, it freezes really well so you can make it once, eat some and store the rest for another meal!

·      2 tsp. olive oil
·      1 leek, trimmed to leave 3 in. green, halved lengthwise, sliced crosswise, washed well
·      1 c. diced celery
·      8 c. vegetable broth
·      1-1/2 c. each turnip and peeled carrot (1/2” diced)
·      2 tsp. minced garlic
·      ½ tsp. each caraway seeds, dried thyme and black pepper
·      1 bay leaf, broken in half
·      1 c. quick-cooking barley
·      ¾ lb. sliced mushrooms
·      1 14-½ oz. can diced tomatoes in juice
·      4 c. fresh spinach leaves, shredded

In 5 qt. heavy stockpot, heat olive oil. Add leek and celery; cook over medium heat for 5 minutes until crisp-tender. Add broth, turnip, carrot, minced garlic, caraway seeds, thyme, pepper and bay leaf; bring to a boil. Stir in barley; reduce heat and simmer 15 minutes. Add mushrooms and tomatoes with their juice; simmer 5 minutes until barley and veggies are tender. Stir in shredded spinach; simmer 1 minute or until spinach is wilted. Remove bay leaf halves.

Half of a batch serves 4; you can freeze the remaining soup in a 2 qt. freezer container for up to 3 months.

Split Pea Soup

We didn’t have a traditional corned beef and cabbage dinner on St. Patrick’s Day this year, but we did have something green—split pea soup! This recipe is great for working moms because it freezes well. I usually double the recipe and freeze half. Also, I usually prepare the stock one day and then make the soup the next day. Do note that in order to make the stock you’ll need a smoked ham bone, so next time you have ham make sure to freeze the leftover bone until you’re ready to make pea soup.

Stock: 

Place one large ham bone in a stockpot or large dutch oven, and add water to the pot so the bone is fully covered plus 2” more. Add two peeled and roughly chopped carrots, one peeled and quartered onion, 1 stalk of celery with leaves, 2 bay leaves, 1 tsp. thyme, 1 small pinch of whole cloves and salt to taste. Bring to a boil, and then simmer for 3 hours and strain.

Soup: 

Sauté 2/3 c. finely diced celery, 2/3 c. minced onion, ½ c. diced carrots and ½ c. diced turnips in 3 Tbsp. of butter for five minutes. Stir in 3 Tbsp. of flour until mixed through. Blend in 1.5 quarts of hot ham stock and 1.5 cups of split peas. Simmer for one hour, and then add salt and pepper to taste. Puree soup and serve in individual bowls, garnished with croutons. Enjoy!